Showing posts with label Raisins. Show all posts
Cheerios Banana Muffins
Hello friends, how is it going? I just came back after a long needed walk with my son. We went to a park nearby, he played and I walked around. It gave us both some fresh air and exercise. Blessings of a summer morning. We came home and enjoyed this delicious muffin. This one is quite an interesting mix you will agree with me. Read on if you don't believe. Cheerios and banana; a breakfast by itself go in to make another, muffin. Yeah! I thought incredulous too, but it's true.
As cliched as it may sound the truth is I have had Cheerios hatching in my pantry for a while. It came easy, free from our local supermarket. However, it's proved not so easy to feed my family. Therefore, I had them all fooled with this ingenious concoction of mixing it up to make some spongy, melt in the mouth muffin. The recipe is courtesy the 'Cheerios' site.
Ingredients:
Cheerios/ Any plain cereal- 1 cup
All purpose flour- 1 1/4 cup
Baking powder- 2 tsp
Brown Sugar- 1/4 cup
Granulated white sugar- 2 Tbsp
Mashed ripe bananas- 1 cup( 2 or 3 bananas)
Raisins- 1/2 to 1 cup
Walnuts (optional)- 1/2 cup
Milk- 2/3 cup
Vegetable oil- 3 Tbsp
Egg,lightly beaten- 1
Pure vanilla extract(optional)- 1 tsp
Method:
1.Preheat the oven at 400 degree F and line the muffin pan with paper liners or grease it.
2.Crush the cereal.Stir this with the flour,baking powder and sugar.
3.Throw in the other ingredients ,one by one and mix well using a wooden spoon.Do not overdo this step.
4.Spoon into the prepared muffin pan and bake for 17-18 minutes or until a skewer inserted comes out clean.
Notes:
1.I haven't tried this with other cereal,but I guess it should work fine with the normal corn flakes and other plain cereal.
2.This recipe will give you 12 medium sized muffins.
3.You could replace the white sugar with brown sugar for a more healthy muffin.
Recipe adapted from : cheerios.com
Contributor: Namitha
As cliched as it may sound the truth is I have had Cheerios hatching in my pantry for a while. It came easy, free from our local supermarket. However, it's proved not so easy to feed my family. Therefore, I had them all fooled with this ingenious concoction of mixing it up to make some spongy, melt in the mouth muffin. The recipe is courtesy the 'Cheerios' site.
Ingredients:
Cheerios/ Any plain cereal- 1 cup
All purpose flour- 1 1/4 cup
Baking powder- 2 tsp
Brown Sugar- 1/4 cup
Granulated white sugar- 2 Tbsp
Mashed ripe bananas- 1 cup( 2 or 3 bananas)
Raisins- 1/2 to 1 cup
Walnuts (optional)- 1/2 cup
Milk- 2/3 cup
Vegetable oil- 3 Tbsp
Egg,lightly beaten- 1
Pure vanilla extract(optional)- 1 tsp
Method:
1.Preheat the oven at 400 degree F and line the muffin pan with paper liners or grease it.
2.Crush the cereal.Stir this with the flour,baking powder and sugar.
3.Throw in the other ingredients ,one by one and mix well using a wooden spoon.Do not overdo this step.
4.Spoon into the prepared muffin pan and bake for 17-18 minutes or until a skewer inserted comes out clean.
Notes:
1.I haven't tried this with other cereal,but I guess it should work fine with the normal corn flakes and other plain cereal.
2.This recipe will give you 12 medium sized muffins.
3.You could replace the white sugar with brown sugar for a more healthy muffin.
Recipe adapted from : cheerios.com
Contributor: Namitha
Spicy Cinnamon Rolls
in Breakfast/Brunch, Buttermilk, Raisins, Rolls on Friday, December 2, 2011
Photo credit ~ Kirk McKoy
We all know you can buy cinnamon rolls and sometimes they’re really yummy, but the homemade version with the spirals of pastry and spice is so much better. Cinnamon roll lovers all around the world drool just thinking about them.
Picture in your mind Easter morning before whatever your event of the day may be; be it church, an Easter egg hunt or a great dinner with the family, and smelling the aroma of freshly baked cinnamon rolls wafting from the oven at the start of your day. Then you open the oven door, pull out the cinnamon rolls and sit down to enjoy one with a cup of coffee or tea.
These cinnamon rolls are excellent and easy to make. This recipe is adapted from a recipe by Amy Scattergood which was in the Chicago Tribune. Combine the makings for the dough, let it rise, roll it, fill it with the spicy filling and let the dough rise again. Then finish by baking them for 20 minutes, apply a little icing and you’re done.
This dough is a basic sweet bread dough with cinnamon added to it. I’ve never added cinnamon directly to the dough before but it not only tastes great, the cinnamon supposedly enhances yeast activity. The dough can be mixed by hand or to make it easier, use a mixer fitted with a dough hook, place it in the buttered bowl and after rising, they’re ready to bake.
And you’re rrready to rrroll with a great sweet start to your day!
Spicy Cinnamon Rolls
Ingredients:
1 cup buttermilk, at room temperature
Zest of 1 orange
2 eggs, at room temperature
4 cups plus 1 tablespoon flour, plus extra as needed
¼ cup sugar
2 packages (1/4 ounce each) active dry yeast
¼ teaspoon baking soda
2 tablespoons plus ¼ teaspoon cinnamon
2¼ teaspoons kosher salt
6 tablespoons (3/4 stick) butter, softened, cut into cubes, plus 6 tablespoons melted butter
1 cup brown sugar
1/3 cup raisins, optional
2 cups confectioner’s sugar, sifted
¼ cup milk
Method:
Whisk buttermilk, orange zest, and eggs in small bowl. Set aside.
Place 4 cups the flour, sugar, yeast, baking soda, ¼ teaspoon of the cinnamon, 1 ¼ salt and 6 tablespoons of the softened butter in the bowl of a standing mixer fitted with a dough hook.
Pour in buttermilk mixture, mix on low until the mixture comes together, about 1 minute.
Increase speed to medium, continue to mix until dough is soft and smooth and pulls away from the sides of the bowl, about 5 minutes, adding a little flour if the dough is too wet (up to ¼ cup).
Scrape the dough from the bowl, form into a ball.
Place dough in large buttered bowl.
Cover with plastic wrap, set aside in a warm place until doubled in volume, about 1 hour.
Meanwhile, make the filling.
Sift brown sugar, remaining 2 tablespoons cinnamon, remaining 1 teaspoon of the kosher salt, remaining 1 tablespoon of flour and raisins together in a bowl.
Turn dough onto well floured surface.
Roll into ¼” thick rectangle, about 17 by 12 inches.
Brush dough with 4 tablespoons of the melted butter.
Sprinkle with cinnamon sugar and raisin mixture, keeping 1 inch clear along one of the long edges.
Loosely roll the dough into a long tube, pressing the clear edge to seal the tube. Place the tube seam-side down on a cutting board.
Cut the tube crosswise into 12 rolls.
Place the rolls, ½” apart and spiral side up, on a parchment-lined baking sheet.
Cover loosely with plastic wrap, set aside until almost doubled in size, about 1 hour.
Heat oven to 375 degrees.
Bake rolls until golden brown, about 20-25 minutes.
Remove from the tray, cool on parchment paper.
For the icing:
Whisk confectioner’s sugar, orange juice, milk, remaining 2 tablespoons of the melted butter and a pinch of salt in a bowl.
The consistency should be like very thick syrup; add additional milk or sugar as needed.
Dip a whisk into the icing.
Drizzle icing over the rolls.
Enjoy!!
Ummm, cinnamon rolls: ambrosia for your morning! Yum!!!
Roasted Butternut Squash with Cornbread Stuffing
This is a great way to dress up butternut squash!
I love stuffing, especially during the holidays this time of year. This recipe is not the stuffing I make to stuff the turkey ~ I’ll post that next week. However, this could be increased and would work fine for Thanksgiving dinner as a turkey stuffing or as a vegetarian entrée with the squash.
This is a simple side dish that is filled with good dried cranberries and raisins, fresh sage and parsley, along with pecans and crumbled cornbread. You can make the cornbread a couple of days ahead of time or even buy it at the market. Then combine all the ingredients, fill the squash and bake. It’s delicious and a perfect match for acorn or butternut squash.
Roasted Butternut Squash with Cornbread Stuffing
Ingredients:
1 small to medium butternut squash
2 tablespoons olive oil, divided
½ cup dried cranberries
½ cup golden raisins
1/3 cup onion, chopped
1 tablespoon fresh sage, chopped
1 teaspoon fresh parsley, chopped
1 tablespoon garlic, minced
½ cup vegetable broth
3 tablespoons pecans, chopped
1½ cups baked and crumbled cornbread
½ teaspoon salt
½ teaspoon pepper, or to taste
Method:
Preheat oven to 400 degrees.
Cut squash in half lengthwise and remove seeds.
Brush cut sides with 1 tablespoon olive oil.
Place cut side down on baking sheet.
Roast until tender, about 25 minutes.
Soak dried fruit in hot water 10 minutes.
Drain and discard liquid. Set aside.
Heat remaining oil in a medium skillet over medium-high heat.
Add onion and garlic, sauté 5 minutes.
Combine remaining ingredients with onion mixture.
Place cornbread stuffing into each squash half.
Return squash to oven and bake about 20 minutes, until stuffing is well heated and golden brown on top.
Makes about 2½ cups stuffing.
It’s simply delicious!
Check out my friend, Linda’s blog, at My Kind of Cooking for her great recipes and cookbook giveaway!
To-Die-For Carrot Cupcakes
in Apples, Cakes/cupcakes, Carrots, Raisins on Saturday, October 29, 2011
When it comes to frosted treats, the cupcake reigns supreme!
Do you have a lot of carrots from your garden? This recipe is perfect for using them.
These moist cupcakes have all the luscious goodness of carrot cake blanketed with a rich, creamy frosting. Un-frosted, they make a tasty muffin. Either way, they are lovely to enjoy as a snack, or for dessert or breakfast; in other words, they’re great any time, delivering a delicious and scrumptious treat!
To-Die-For Carrot Cupcakes
Ingredients:
2 c. flour
1 ½ t. baking soda
½ t. salt
2 t. ground cinnamon
½ t. ground ginger
pinch ground cloves
4 eggs
1 c. sugar
1 c. canola or peanut oil
2 c. finely grated carrots
1 c. apple, chopped fine
1 c. raisins
Preheat oven to 350 degrees.
Place paper liners in 20 muffin cups.
In separate bowl stir together flour, baking soda, salt, cinnamon, ginger and cloves.
In another bowl, whisk the eggs, sugar and oil until slightly thickened. Fold in the flour mixture until incorporated.
Fold in the grated carrots, chopped apple, pecans and raisins.
Divide the batter into the 20 muffin cups.
Bake about 20 minutes or till a toothpick inserted in the middle of the cupcake comes out clean.
Remove from oven and let cool completely on wire racks.
Spread cream cheese frosting on cupcakes.
Cream Cheese Frosting
½ c. butter, room temperature
8 oz. pkg. cream cheese, room temperature
2 c. confectioner’s sugar, sifted
1 t. vanilla
½ c. chopped pecans
Beat butter and cream cheese with mixer until creamy and smooth.
Add vanilla. Beat well.
Spread on cupcakes.
Sprinkle chopped pecans on top.
Enjoy!
Best Baked Apples
Ahhh! If you could have only smelled these apples as they were baking! The aroma filled the house with the ultimate cinnamon potpourri!
I love it when apples can be turned into a sweet treat other than the usual pies and cakes. For these mouthwatering apples, just core the apples; add some cinnamon, chopped nuts and dried fruit that have been soaked in rum, and bake for an incredible treat.
The rum gives a wallop to the apple but, if you prefer, apple juice can be substituted. This time I made both Granny Smith and Honeycrisp apples. They each hold their shape and bake extremely well so they are perfect for this recipe.
This is a great autumn dish that could be calling for a scoop of ice cream or a dollop of whipped cream. Or, eat one the way I like best ~ by itself! How can you resist?
Best Baked Apples
Ingredients:
6 Honeycrisp or Granny Smith apples
¼ c. raisins
¼ cup dried apricots, chopped
2 tablespoons dried cherries, chopped
Dark rum, to cover
½ c. chopped pecans
1 tablespoon Saigon cinnamon
½ c. brown sugar (I use Splenda)
Butter
Method:
Soak raisins, apricots and cherries in enough rum to cover.
While the fruit is soaking, core the apples to 1/2” of the bottom of the apple. Use a small spoon to dig out the seeds. Make the holes on the top of the apple 1” wide.
Place apples in a baking dish.
Mix nuts, cinnamon and brown sugar.
Combine nuts and drained fruit.
Stuff the nut and fruit mixture into the apples.
Dot top of each apple with ¼ teaspoon butter.
Bake at 350 degrees for 50-55 minutes until they are fork tender.
Serve warm with vanilla ice cream, if desired.
ENJOY! They are a delicious treat!
Check out my friend, Linda’s blog, at My Kind of Cooking for her great recipes and cookbook giveaway!
Cuban-Style Picadillo
Have you ever eaten Cuban Picadillo? If you haven’t, you’re in for a treat! Picadillo, also known as Cuban meat sauce, is a thick, stew-like dish of ground beef, tomato sauce, garlic, raisins and capers that is simmered over low heat to combine the flavors. Serve it over rice or even corn bread, with black beans on the side. It isn’t a fancy company dish but, it is great for a week night dinner and it will make your mouth water as it is cooking and fills your house with a fragrant aroma.
This dish is eaten in many Latin countries but, the Cuban and Puerto Rican versions contain olives. The briny, salty taste of the olives and capers is mellowed out with the sweetness of the raisins. If you like, you could add chopped apples to the mixture also.
Cuban-Style Picadillo is not spicy and other than the chopping of vegetables, it can pretty much take care of itself once you start it cooking. It can set until you are ready to eat and in fact, is better if allowed to set for a few minutes.
It can be on your table in half an hour! Comfort food all the way!
Cuban-Style Picadillo
Ingredients:
1 pound ground beef
1 onion, diced
2 tablespoons garlic, minced
4 to 6 ounces tomato sauce
1 teaspoon paprika
1 teaspoon chili powder
½ green bell pepper
1/3 cup olives, sliced in half
¼ cup red wine, optional
2 tablespoons raisins, depending on taste
Salt & pepper to taste
Method:
Brown meat, onions and garlic.
Add remaining ingredients and cook for about 20 minutes, till mixture is moist but, liquid has evaporated.
It should be on the dry side, not saucy, soupy or “ tomatoey” at all.
Serve on top of rice, cornbread or black beans along with a salad dressed in vinegar and oil and you’re ready to eat!
Enjoy!
Mom’s Waldorf Salad
There are many variations of Waldorf Salad and I loved it when Mom prepared it with its fresh fruity taste for dinner.
Waldorf salad was created in the 1890’s at the Waldorf Hotel in New York City
Like I said, there are many versions of this salad with an array of ingredients, some of which are: dried cherries or cranberries, raisins, dates, chicken, turkey and grapes. Any of these combinations are fine and will serve you up with a great Waldorf Salad!
Mom’s Waldorf Salad
Ingredients:
4 large tart red apples, cored and diced (do not peel)
¾ cup celery, finely chopped
1/3 cup walnuts, coarsely chopped
¼ cup raisins
1 tablespoon lemon juice
2/3 cup-1 cup mayonnaise (I use low-fat mayo)
1 tablespoon sugar (I use Splenda)
2 tablespoons half and half
Method:
Combine first four ingredients and sprinkle lemon juice over it, toss lightly.
Mix mayonnaise with sugar and half and half. Stir until sugar is dissolved.
Mix mayonnaise with sugar and half and half. Stir until sugar is dissolved.
Dress the salad and chill before serving.
It can be prepared a few hours in advance, if you wish.
Waldorf-Astoria Hotel, NYC
Hotel Lobby
Waldorf salad is almost as good as being at the Waldorf Hotel! It is good eating!
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